FOOD3023

Course Descriptions

Toxic dietary components, microbial toxins and food pathogens are the predominant causes of morbidity and mortality associated with foods. In this course the hazardous substances associated with food in general will be outlined and their effects on food reviewed. The beneficial use of micro-organisms will also be considered. This course provides students with some basic coverage of the principles of toxicology relevant to food science and nutrition, information on microbial use and hazards associated with food, awareness of food contaminants, such as pesticides, antibiotic residues etc.

Prerequisite

BIOL2063 Biochemistry

Workload

Workload not available

Modules

Modules not available